2. Gently melt the chocolate and chocolate spread together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes.

3. Sift the flour, baking powder and cocoa powder into the large bowl, then stir in the sugar. In a separate bowl, beat the eggs, vanilla, oil and milk together using an electric hand whisk. When combined, stir in the cooled chocolate.

4. Fold the wet ingredients into the dry ingredients using a rubber spatula or metal spoon, but don’t over-mix. Stir in the chocolate chips.

5. Divide the mixture between the muffin cases, filling them three-quarters full, then sprinkle the hazelnuts over the tops. Bake in the over for 20-25 minutes, or until a skewer inserted into the centre comes out clean. When cooked, transfer to a cooling rack to cool.

This dish is safe in pregnancy.

This recipe is taken from Chocolat by Eric Lanlard, published by Mitchell Beazley, £18.99.